When you're stumped for something easy to toss on the grill, think lamb loin chops. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They ...

1. Generously season lamb loins on all sides with salt, pepper, rosemary and thyme, rubbing well into the meat. 2. Place in a vacuum bag with coffee, then vacuum-seal. Cook in water bath of 138 F for ...

BATON ROUGE, La. (WAFB) - By stuffing the loin of lamb with Louisiana seafood, we give this earthy flavored meat a new dimension. This dish has won gold medals in culinary competitions and will ...

Smoky, juicy, and packed with flavor—these lamb loin chops are small in size but big on taste. Chuds BBQ shows how a hot ...

1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely ...

Just like delicate fish fillets, lamb chops all too often can seem intimidating to cook at home. The lamb chops most often served at restaurants — the chops cut from the rib and that look like ...

BOSTON (CBS) - Having grown up around the farms and gardens of North Carolina, Chef Tyler Stout has since worked with some of the country's greatest chefs. Now he joins Host Rachel Holt in the test ...

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They may not be glamorous, but they’re irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

Yields: 4 servings. Prep time: 1½ hours. Recipe by chef Jeremy Langlois 2 (10-ounce) boneless lamb loins 2 cups dark roast coffee (room temperature) Salt and black pepper to taste ¼ cup chopped ...